Craving a bowl of pure comfort that’s both elegant and incredibly simple? Look no further! This Creamy White Bean and Sage Soup is your answer to a chilly evening or a busy weeknight. In just 40 minutes, you can transform a few pantry staples into a velvety, aromatic soup that tastes like it simmered for hours. The earthy sage pairs beautifully with the creamy Great Northern beans, creating a rustic, Tuscan-inspired dish that will warm you from the inside out. Let’s get cozy and cook up a pot of this liquid gold!
Ingredients
• Creamy White Bean & Sage Soup
• 1 tablespoon / 15 ml olive oil
• 1/2 cup / 75 g chopped onion, from 1 medium onion
• 2 tablespoons / 30 g minced garlic, about 12 cloves
• 3 1/2 cups / 840 ml chicken-flavor vegetable broth
• 3 15-ounce / 425 g cans Great Northern beans, rinsed and drained
• 2 tablespoons snipped fresh sage OR 2 teaspoons dried sage, crushed
• 1/4 teaspoon ground black pepper
• Fresh sage leaves for garnish, optional
• Sage French Bread Toasts
• 8 1/2-inch / 1.25 cm slices whole grain baguette-style French bread
• Olive oil nonstick cooking spray
• 1 tablespoon snipped fresh sage OR 1 teaspoon dried sage, crushed
Instructions
1. First, prepare for the toasts by preheating your oven to 425°F / 220°C.
2. In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Cook and stir for about 5 minutes until the onion is soft and fragrant.
3. Pour in the vegetable broth, and add the rinsed beans, dried sage (if using), and black pepper. Stir to combine.
4. Bring the soup to a boil, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 20 minutes to allow the flavors to meld together.
5. While the soup simmers, make the Sage French Bread Toasts. Lightly coat both sides of the bread slices with olive oil spray and sprinkle with your choice of fresh or dried sage.
6. Arrange the seasoned bread slices on an ungreased baking sheet. Bake for 5 to 7 minutes, turning once halfway through, until they are golden brown and perfectly crisp.
7. After the soup has simmered, remove it from the heat. Stir in the snipped fresh sage (if using). Using a potato masher or the back of a spoon, gently mash some of the beans against the side of the pot to create a rustic, creamy texture.
8. Ladle the warm soup into bowls. Garnish with a fresh sage leaf, if desired, and serve immediately with the warm Sage French Bread Toasts for dipping.
Nutritional Information
• PER SERVING: 164 calories, 3 g total fat (0 g saturated fat), 0 mg cholesterol, 723 mg sodium, 33 g carbohydrates, 10 g fiber, 13 g protein.
Pro Tips
• for the Best White Bean Soup
• For an even creamier, more luxurious texture, use an immersion blender to briefly pulse the soup a few times before serving. Be careful not to over-blend; you still want some whole beans for texture.
• Boost the nutrition and flavor by sautéing 1/2 cup of diced carrots and celery along with the onion and garlic at the beginning.
• A squeeze of fresh lemon juice stirred in just before serving will brighten all the flavors and cut through the richness of the beans.
FAQ
Q: Can I make this white bean soup vegan
A: Absolutely! This recipe is easily made vegan. The key is to ensure your ‘chicken-flavor vegetable broth’ is certified vegan, or simply use a standard high-quality vegetable broth. The soup’s creaminess comes naturally from mashing the beans, so no dairy is required.
Q: Is this vegetarian bean soup a good source of protein
A: Yes, this soup is an excellent source of plant-based protein. Great Northern beans are packed with protein and fiber, with one serving of this soup providing an impressive 13 grams of protein. It’s a satisfying and nutritious meal that will keep you full and energized.
Q: How should I store leftover white bean and sage soup
A: You can store any leftover soup in an airtight container in the refrigerator for up to 4-5 days. The flavors often meld and taste even better the next day! Reheat gently on the stovetop or in the microwave. For best results, store the Sage French Bread Toasts separately at room temperature.
Q: What other beans can I use for this soup
A: While the recipe calls for Great Northern beans for their creamy texture, you can easily substitute them with other white beans. Cannellini beans are a fantastic alternative, as are navy beans. Any of these will create a delicious, rustic, and creamy soup.
